Name: Thai green curry with chicken balls
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 800 gram prepared chicken meatballs; 1/4 cup (75g) green curry paste; 3 1/4 cup (810ml) coconut cream; 2 tablespoon fish sauce; 2 tablespoon lime juice; 1 tablespoon grated palm sugar; 150 gram sugar snap peas, trimmed; 1 cup (80g) bean sprouts; 1/3 cup loosely packed fresh coriander leaves; 2/3 cup (100g) roasted unsalted cashews; 1 fresh long green chilli, sliced thinly; lime wedges, to serve

Thai green curry with chicken balls

Green curry is traditionally the hottest Thai curry. Prepared chicken meatballs are available from most major supermarkets, chicken shops and butcher shops; if you can't find them, roll chicken patties into balls.

Ingredients

2 tablespoon peanut oil

800 gram prepared chicken meatballs

1/4 cup (75g) green curry paste

3 1/4 cup (810ml) coconut cream

2 tablespoon fish sauce

2 tablespoon lime juice

1 tablespoon grated palm sugar

150 gram sugar snap peas, trimmed

1 cup (80g) bean sprouts

1/3 cup loosely packed fresh coriander leaves

2/3 cup (100g) roasted unsalted cashews

1 fresh long green chilli, sliced thinly

lime wedges, to serve

Method

1.Heat half the oil in a large frying pan over high heat; cook chicken balls until browned.

2.Meanwhile, heat remaining oil in a large saucepan over medium-high heat; cook paste, stirring, for 2 minutes or until fragrant. Add coconut cream, sauce, juice and sugar; bring to the boil. Reduce heat; simmer, uncovered, for 20 minutes. Add meatballs to the pan; stir in peas. Simmer, uncovered, until meatballs are cooked through and peas are tender.

3.Serve curry sprinkled with sprouts, coriander leaves, nuts and chilli; accompany with wedges.

If you find it too hot, add a little extra coconut cream or chicken stock to reduce the heat.
Note

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Ingredients

Method

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